Pulp Bread
A moist quick bread made with leftover fruit or vegetable juicing pulp.
Servings: 8
Ingredients
- 2 large eggs
- 1/4 cup of natural unsweetened apple sauce
- 1/2 cup of butter, melted
- 1 teaspoon of vanilla extract
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar (tightly packed)
- 235 grams of all purpose flour, (2 cups spooned and leveled)
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 1/2 cups of strained fruit and/or vegetable pulp
Instructions
- Preheat your oven to 350°
- Line a loaf pan with parchment paper and spray with non-stick cooking spray. Set aside for now
- Combine 2 large eggs with 1/4 cup of natural unsweetened apple sauce, 1/2 cup of melted butter and a teaspoon of vanilla extract in a large bowl
- Add 1/2 cup of packed brown sugar and 1/2 cup of granulated sugar and mix until completely combined
- Stir in 1 1/2 cups of pulp until evenly distributed
- Add 235 grams of all purpose flour (2 cups spooned and leveled), 1 tablespoon of baking powder and 1/2 teaspoon of salt and mix until just combined
- Transfer the batter into the parchment lined loaf pan
- Bake in a 350° oven for about 70 minutes or until a toothpick will come out of the center of the loaf clean
- Allow the bread to cool for 5 minutes in the loaf pan and then transfer it onto a cooling rack to cool before slicing